Bakin' it Simple!


Delicious breads, desserts, and other baked goods don't have to take forever to create. Try these Bakin' It Simple recipes - each has an active prep time of 30 minutes or less, and will be ready to enjoy in under 2 hours!

Due to the high interest in this category, we have listed below the 10 Most Recent Recipes added to the Bakin’ It Simple! Check often as we plan to add more recipes in the near future. As we do the most recent recipe will be added to the top of this list!

Most Recent Recipes

Grilled Vegetable Pizza with Pesto and Prosciutto
Bacon and Spinach Alfredo Pizza
Philly Cheese Steak Pizza
Wonton Style Pizza
Greek Tzatziki Chicken Pizza Bites
Artichoke Dip Pizza
Jerk Pizza
Berry Fluffins
Classic Pepperoni Pizza
White Cornbread with Chilies

Recipe Categories

1 Dish29
Bake with Kids1
Beginners1
Fluffins17
Healthy and Hearty7
Holiday and Specialty Breads28
Loaves13
Pizzas and Calzones67
Rolls and Buns17
Sweet Treats16

RecipeTypeCategoryIngredients
Apple Nut Coffee Cake ConventionalSweet Treats<p><strong>Topping:<br /></strong>1/3 cup butter OR margarine, melted<br />1/2 cup brown sugar<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup<br /></strong>1/3 cup chopped walnuts OR pecans<br />2 small apples, peeled and thinly sliced</p><p><strong>Batter:<br /></strong>2-1/4 cups all-purpose flour, divided<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 teaspoon salt<br />1/3 cup milk<br />1/3 cup water<br />1/4 cup butter OR margarine<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2 eggs</p>
Berry Brown Sugar Pizza ConventionalSweet Treats<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup milk</div><div>3 tablespoons butter OR margarine</div><div><br /></div><div>Fruit Filling:</div><div>6 ounce container (1-1/2 cups) fresh raspberries</div><div>1 cup fresh blueberries</div><div>2 tablespoons sugar</div><div>1 tablespoon <strong>Argo&reg; Corn Starch</strong></div><div><br /></div><div>Streusel Topping:</div><div>1/2 cup all-purpose flour</div><div>1/4 cup brown sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1/8 teaspoon <strong>Spice Islands&reg; Ground Nutmeg</strong></div><div>6 tablespoons butter OR margarine, softened</div><div>1/2 cup quick oats (not instant)</div><div><br /></div><div>Frosting:</div><div>1 cup powdered sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1 to 2 tablespoons milk</div>
Caramel Apple Pizza ConventionalSweet Treats<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div><br /></div><div>Toppings:</div><div>2 tart green apples, peeled, cored and thinly sliced</div><div>1/3 cup brown sugar</div><div>2 tablespoons <strong>Argo&reg; Corn Starch</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1-1/2 tablespoons butter OR margarine, melted</div><div>1-1/2 tablespoons <strong>Karo&reg; Dark OR Light Corn Syrup</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/4 cup chopped peanuts</div><div><br /></div>
Caramel Pecan Upside Down Cake ConventionalSweet Treats<strong>Topping:<br /></strong>1/4 cup <strong>Karo&reg; Light OR Dark Corn Syrup<br /></strong>1/4 cup butter OR margarine, softened <br />1/4 cup brown sugar<br />1 cup coarsely chopped pecans <br /><br /><strong>Batter: <br /></strong>1-1/2 cups all-purpose flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Argo&reg; Baking Powder<br /></strong>1/2 cup sugar<br />1/2 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2/3 cup milk<br />1/4 cup butter OR margarine<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract </strong>
Cherry Almond Roll ConventionalSweet Treats<p><strong>Dough:<br /></strong>2 to 2-1/2 cups all-purpose flour<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 teaspoon salt<br />1/2 cup sour cream<br />1/4 cup water<br />1/4 cup butter OR margarine<br />1 egg<br /><strong><br />Filling:<br /></strong>1 can (12-1/2 ounces) almond filling<br />1 jar (10 ounces) maraschino cherries, well drained and chopped (reserve syrup)<br /><br /><strong>Cherry Glaze:<br /></strong>1 cup powdered sugar, sifted<br />2 to 3 tablespoons reserved cherry syrup<br />1/2 teaspoon almond extract<br />1/2 cup sliced almonds, toasted</p>
Chocolate Caramel Coffee Cake ConventionalSweet Treats<div>1-3/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>3/4 cup very warm milk (120&deg; to 130&deg;F)</div><div>1/4 cup butter, melted</div><div>1 egg</div><div>1 package (9 ounces) Werther&#39;s&reg; Original&reg; Baking Caramels, divided</div><div><br /></div><div>Topping:</div><div>1/4 cup brown sugar</div><div>1/4 cup all-purpose flour</div><div>2 tablespoons butter</div><div>1/4 cup semi-sweet chocolate chips</div><div>1 tablespoon milk</div>
Chocolate Coconut Coffee Cake ConventionalSweet Treats<p><strong>Chocolate-Coconut Topping:<br /></strong>1/3 cup flour<br />1 cup sweetened flaked coconut<br />1/4 cup butter OR margarine<br />1/3 cup sugar<br />1 square (1-ounce) semi-sweet chocolate, chopped<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong><br /><strong>Cake:<br /></strong>3 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter OR margarine<br />2 eggs<br />3 squares (1-ounce each) semi-sweet chocolate, chopped</p>
Cinnamon Raisin Pecan Cake ConventionalSweet Treats2-1/4 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 teaspoon salt<br />Dash <strong>Spice Islands&reg; Ground Cloves </strong>(optional)<br />3/4 cup milk<br />1/4 cup water<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup <br /></strong>1/3 cup butter OR margarine<br />2 eggs<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>1 cup whole wheat flour<br />1/2&nbsp;cup chopped pecans, toasted<br />3/4&nbsp;cup raisins &nbsp;<br />&nbsp;<br /><strong>Caramel Glaze:</strong> (optional)<br />1/4 cup butter OR margarine<br />1/2 cup brown sugar<br />3 tablespoons <strong>Karo&reg; Light or Dark Corn Syrup<br /></strong>2 tablespoons milk<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong>
Frosted Cinnamon Rolls ConventionalSweet Treats<div>Rolls:</div><div>6-1/2 to 7 cups King Arthur&reg; all-purpose flour</div><div>2/3 cup sugar</div><div>2 teaspoons salt</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1-1/2 cups milk</div><div>1/2 cup water</div><div>3/4 cup butter</div><div>2 eggs</div><div><br />Filling:</div><div>1/2 cup sugar</div><div>1-1/2 tablespoons <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1/4 cup butter, softened</div><div><br /></div><div>Frosting:</div><div>4 cups powdered sugar</div><div>1/4 cup butter, softened</div><div>4 to 6 tablespoons milk</div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div><br /></div>
Fruit 'N Cream Streusel Coffee Cake ConventionalSweet TreatsBatter: <br />1 cup whole wheat flour<br />1/2 cup all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1/2 teaspoon salt<br />1/4 cup butter OR margarine, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong> <p>Cheese Filling:<br />4 ounces cream cheese, softened<br />1/4 cup sugar<br />1/4 cup all-purpose flour<br />1 egg, beaten<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p><p>Fruit Filling:<br />1/2 can (20 to 21 ounces) fruit pie filling (about 1 cup)</p><p>Streusel Topping:<br />1/3 cup brown sugar<br />1/3 cup quick oats<br />1/4 cup all-purpose flour<br />3 tablespoons butter OR margarine, softened<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong></p>
Glazed Cherry Crumb Cake ConventionalSweet Treats1 package (18-1/4 ounces) yellow cake mix, divided<br />1 cup all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)<br />2 eggs, lightly beaten<br />2 cans (21 ounces each) cherry pie filling<br />1/3 cup cold butter OR margarine, cubed <p>Glaze:<br />1/2 cup powdered sugar<br />1 tablespoon <strong>Karo&reg; Light Corn Syrup<br /></strong>1 to 3 tablespoons water</p>
Glazed Stottie Cake ConventionalSweet Treats<p>1-3/4 cups all-purpose flour<br />1/3 cup brown sugar<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong><br />1-1/4 teaspoons salt<br />1 cup milk<br />1/3 cup <strong>Karo&reg; Dark OR Light Corn Syrup<br /></strong>1/4 cup water<br />1/4 cup butter OR margarine<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />2 eggs<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1-1/2 cups whole wheat flour<br />2/3 cup raisins<br />2/3 cup chopped pecans, toasted</p><p>Caramel Glaze:<br />1/4 cup butter OR margarine<br />2/3 cup brown sugar<br />3 tablespoons <strong>Light OR Dark Karo&reg; Corn Syrup<br /></strong>3 tablespoons milk OR cream<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p>
Old Fashioned Raisin Coffee Cake ConventionalSweet Treats<p><strong>Coffee Cake:<br /></strong>4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon salt<br />1-1/2 cups very warm water (120&deg; to 130&deg;F)<br />1/3 cup <strong>Mazola&reg; Corn Oil<br /></strong>1 egg, beaten<br />1/2 cup raisins &nbsp;<br />&nbsp;<br /><strong>Topping:<br /></strong>2/3 cup brown sugar<br />1/3 cup white sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup milk &nbsp;<br />&nbsp;<br /><strong>Frosting:<br /></strong>1 cup powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>1 to 2 tablespoons milk</p>
Quick 'N Easy Coffee Cake or Muffins ConventionalSweet Treats<p>4 cups all-purpose flour<br />2/3 cup sugar<br />2 envelopes Fleischmann&#39;s&reg; RapidRise Yeast<br />1-1/2 teaspoons salt<br />1/2 cup water<br />1 cup milk<br />6 tablespoons butter OR margarine<br />2 eggs <br /><br /><strong>Sugar Nut Topping: <br /></strong>1/4 cup butter OR margarine<br />1 cup brown sugar<br />1 cup chopped walnuts</p>
Sweet Peach Coffee Cake ConventionalSweet Treats<div><strong>Coffee Cake:</strong></div><div>3 cups fresh peeled, chopped peaches</div><div>1/4 cup orange juice</div><div>2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong></div><div>1/3 cup sugar</div><div>1 teaspoon salt</div><div>1/2 cup milk</div><div>1/3 cup butter OR margarine</div><div>1 egg</div><div><br /></div><div><strong>Streusel Topping:</strong></div><div>2/3 cup brown sugar</div><div>1/3 cup all-purpose flour</div><div>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>2 tablespoons butter OR margarine, softened</div><div>1/4 cup finely chopped, toasted pecans</div><div><br /></div><div><strong>Vanilla Glaze:</strong></div><div>1-1/2 cups powdered sugar</div><div>1/2 teaspoon<strong> Spice Islands</strong><strong>&reg;</strong>&nbsp;<strong>Pure Vanilla Extract</strong></div><div>3 to 4 tablespoons milk</div>
Walnut Muffins ConventionalSweet Treats<pre><strong>Dough:</strong><br />2-2/3 cups all-purpose flour<br />1/3 cup <strong>Argo&reg; or Kingsford&#39;s&reg; Corn Starch</strong><br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water<br />3/4 cup milk<br />1/4 cup butter OR margarine<br />1 egg<br /> <br /><strong>Walnut Topping:</strong><br />1/3 cup brown sugar&nbsp;<br />1/3 cup all-purpose flour<br />1/3 cup chopped walnuts<br />3 tablespoons butter OR margarine<br />1 teaspoon ground cinnamon&nbsp;<br />&nbsp;<br /><strong>Powdered Sugar Glaze:</strong><br />1 cup powdered sugar<br />1 to 2 tablespoons milk</pre>
60-Minute Jam Rolls ConventionalRolls and Buns<p><strong>Dough:<br /></strong>3-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />2 tablespoons butter OR margarine<br />1 egg<br />2 tablespoons jam, any flavor<br /><br /><strong>Powdered Sugar Glaze:</strong> (optional)<br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</p>
Angel Biscuits ConventionalRolls and Buns<pre>2-1/2 cups all-purpose flour&nbsp;<br />2 tablespoons sugar&nbsp;<br />1/2 teaspoon <strong>Argo&reg; Baking Powder</strong> &nbsp;<br />1/2 teaspoon salt&nbsp;<br />1/2 cup vegetable shortening&nbsp;<br />1/4 cup warm water (100&deg; to 110&deg;F)&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong>&nbsp;<br />3/4 cup warm buttermilk (100&deg; to 110&deg;F)</pre>
Cheese Batter Rolls ConventionalRolls and Buns<p>4 cups all-purpose flour<br />1-1/2 cups shredded sharp cheddar cheese<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup milk<br />1 cup water<br />2 tablespoons butter OR margarine<br />1 egg</p>
Classic Whole Wheat Dinner Rolls ConventionalRolls and Buns<p>3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour </p>
Easy Oatmeal Pan Rolls ConventionalRolls and Buns<p>3-1/2 to 4 cups all-purpose flour<br />1-1/4 cups quick oats (not instant)<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1-3/4 teaspoons salt<br />1 cup milk<br />3/4 cup water<br />1/4 cup butter OR margarine, cut up</p>
Hot Dog Buns with Brats & Beer ConventionalRolls and Buns<p>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup plus 1 tablespoon butter OR margarine </p>
Karolina Dinner Rolls ConventionalRolls and Buns2-1/2 to 3 cups all-purpose flour<br />1-1/2 cups rye flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong><br />2 tablespoons light OR dark brown sugar<br />1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup <strong>Karo&reg; Dark OR Light Corn Syrup<br /></strong>2 tablespoons molasses<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 egg<br />2 tablespoons butter OR margarine, softened<br />1 tablespoon <strong>Karo&reg; Dark OR Light Corn Syrup</strong>
Muffin Pan Rolls ConventionalRolls and Buns1-1/2 cups bread flour<br />2 tablespoons dark OR light brown sugar<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />Dash <strong>Spice Islands&reg; Ground Allspice<br /></strong>1-1/3 cups water<br />1/4 cup<strong> Karo&reg; Dark Corn Syrup<br /></strong>2 tablespoons butter OR margarine<br />2 to 2-1/3 cups whole wheat flour<br />2 tablespoons butter OR margarine, melted (optional)
Parmesan Garlic Rolls ConventionalRolls and Buns<p>2-1/4 to 2-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup water<br />1/2 cup milk<br />1 tablespoon butter OR margarine, softened<br />1 egg white<br />1 tablespoon grated Parmesan cheese</p>
Parmesan Herb Batter Rolls ConventionalRolls and Buns2 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar <br />1/2 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup milk<br />1/4 cup water<br />1/2 cup butter OR margarine<br />1 egg<br />1/2 cup grated Parmesan cheese&nbsp;<br />&nbsp;<br />Topping:<br />1 package (3 ounces) cream cheese, softened<br />1/4 cup grated Parmesan cheese <br />1/2 teaspoon <strong>Spice Islands&reg; Rosemary<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Thyme Leaf<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1 tablespoon milk
Pickle Buns ConventionalRolls and Buns<div>2 cups whole wheat flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons ground flax seed</div><div>4 teaspoons sugar</div><div>1 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 teaspoon salt</div><div>1-1/2 cups water</div><div>1/4 cup dill pickle juice</div><div>2 tablespoons olive oil</div><div>1-3/4 to 2-1/4 cups bread flour</div><div>12 slices dill pickle</div><div>&nbsp;</div>
Poppy and Sunflower Seed Rolls ConventionalRolls and Buns2 cups bread flour<br />3 tablespoons brown sugar<br />1 envelope <strong>Fleischmann&rsquo;s&reg;RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />3 tablespoons<strong> Spice Islands&reg; Poppy Seed</strong>, divided<br />3 tablespoons sunflower seeds, divided<br />1-1/2 cups water <br />2 tablespoons butter OR margarine<br />1-1/2 to 1-3/4 cups white whole wheat flour<br />1 tablespoon butter, melted (optional)
Skillet Dinner Rolls ConventionalRolls and Buns<p class="MsoNoSpacing">2-1/2 to 2-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />3/4 teaspoon salt<br />1 cup water<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />4 tablespoons butter, divided </p>
Skillet English Muffins ConventionalRolls and Buns<p>3 cups all-purpose flour <br />1 tablespoon sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt <br />2 cups very warm water (120&deg; to 130&deg;F) <br />3 tablespoons butter OR margarine, softened <br />Yellow cornmeal</p>
Sour Cream Rolls ConventionalRolls and Buns<pre>2-1/4 cups all-purpose flour <br />2 tablespoons sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt <br />3/4 cup sour cream <br />1/4 cup water <br />2 tablespoons butter OR margarine <br />1 large egg<br /></pre>
Whole Wheat Brown and Serve Rolls ConventionalRolls and Buns4 cups whole wheat flour<br />3 to 4 cups all-purpose flour<br />1/2 cup sugar<br />4 teaspoons salt<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/2 cups milk<br />1-1/2 cups water<br />1/2 cup butter OR margarine
Whole Wheat Slider Buns ConventionalRolls and Buns<p> 3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour&nbsp;</p>
Apple Granola Pizza with Vanilla Drizzle ConventionalPizzas and Calzones<p><strong>Pizza:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong><br />2 tablespoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons melted butter OR margarine<br />1 can (21 ounces) apple pie filling<br />2/3 cup granola cereal&nbsp;<br />&nbsp;<br /><strong>Vanilla Drizzle:<br /></strong>1 cup powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1 to 2 tablespoons milk</p>
Artichoke Dip Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong><br /><div><br />Topping:</div><div>1 can (14 ounces) artichoke hearts, drained and chopped&nbsp;</div><div>2/3 cup mayonnaise</div><div>1-1/4 cups shredded Parmesan cheese, divided</div><div>1 can (4 ounces) chopped green chilies&nbsp;</div><div>1/2 teaspoon<strong> Spice Islands&reg; Garlic Powder</strong></div><div>1/2 teaspoon<strong> Spice Islands&reg; Minced Onion</strong></div><div>1-1/2 cups shredded mozzarella cheese, divided&nbsp;</div><div>1 cup crushed tortilla chips&nbsp;</div><div>2 tablespoons minced fresh parsley</div></div>
Bacon and Spinach Alfredo Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cups very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div>1/2 cup roasted garlic Alfredo sauce&nbsp;</div><div>8 ounces cooked bacon, chopped (about 8 slices)</div><div>1 cup fresh spinach, chopped&nbsp;</div><div>2 cups (8 ounces) shredded mozzarella cheese</div><div>1/4 cup shredded Parmesan cheese</div><div>12 grape tomatoes, halved</div>
Bacon, Mushroom and Swiss Breakfast Pizza ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>2-3/4 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup water<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil&nbsp;<br />&nbsp;<br />Mushroom Topping:</strong>&nbsp;<br />2 tablespoons&nbsp;<strong>Mazola&reg; Extra Virgin Olive Oil&nbsp;<br /></strong>8 ounces fresh mushrooms, sliced<br />1/2 cup chopped onion&nbsp;<br />&nbsp;<br /><strong>Egg Filling:</strong><br />3 eggs, slightly beaten<br />1 teaspoon Dijon mustard<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br />1 cup shredded Swiss cheese<br />5 slices bacon, cooked and crumbled</p>
Barbecue Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings:<br /></strong>1/2 cup barbecue sauce<br />1/4 cup chopped red onion<br />8 ounces (about 2 cups) cooked, cubed chicken***<br />1 to 2 cups (4 to 8 ounces) shredded cheddar cheese<br />2 tablespoons chopped fresh cilantro</p>
BLT Grilled Pizza ConventionalPizzas and Calzones<p><strong>Crust:</strong> <br />3-1/2 to 4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar <br />1-1/2 teaspoons salt <br />1-1/3 cups very warm water (120 to 130&deg;F)* <br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>Additional flour for rolling <br />Additional oil for grilling </p><p><strong>Toppings: <br /></strong>1 cup mayonnaise <br />2 teaspoons Dijon mustard <br />2 teaspoons <strong>Spice Islands&reg; Minced Garlic <br /></strong>Freshly ground <strong>Spice Islands&reg; Black Pepper Adjustable Grinder <br /></strong>2 cups (8 ounces) shredded mozzarella cheese <br />16 strips crisp bacon <br />2 large tomatoes, thinly sliced or seeded and chopped <br />1/2 cup shredded Parmesan cheese <br />2 cups chopped lettuce </p>
Breakfast Pizza ConventionalPizzas and Calzones<pre>Crust:&nbsp;<br />1-3/4 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong><br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil&nbsp;<br />&nbsp;<br />Toppings:<br />8 ounces sausage, cooked and crumbled<br />1 cup frozen hash brown potatoes, thawed<br />1/4 cup chopped onion<br />3 eggs<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Mustard</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong><br />1/2 teaspoon salt<br />1 cup (4 ounces) shredded Cheddar cheese</pre>
Bring on the Bacon Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1/2 cup very warm water (120&deg; to 130&deg;F)* <br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/2 cup pizza sauce <br />2 cups (8 ounces) shredded mozzarella cheese, divided <br />4 slices Canadian bacon, quartered <br />2 slices cooked bacon, cut in 1-inch pieces <br />1/4 pound sausage, cooked and crumbled <br />1/2 green bell pepper, thinly sliced <br />1/2 red onion, thinly sliced <br />1/2 cup sliced mushrooms </p>
Buffalo Chicken Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup hot sauce <br />6 to 8 ounces (about 2 cups) cooked, cubed chicken*** <br />1/2 cup chopped celery <br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese <br />1/4 cup crumbled blue cheese <br />2 tablespoons chopped fresh cilantro </p>
Caramelized Onion Apple Cheddar Pizza ConventionalPizzas and Calzones<div><br />1 tablespoon butter OR margarine</div><div>1 large onion, peeled and thinly sliced&nbsp;</div><div><br /></div><div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div><br /></div><div>Toppings:</div><div>1/3 cup pure maple syrup</div><div>1/2 teaspoon <strong>Spice Islands&reg; Pumpkin Pie Spice</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>Dash <strong>Spice Islands&reg; Cayenne Pepper</strong></div><div>1 apple, cored and thinly sliced</div><div>1-1/2 cups (6 ounces) shredded sharp white cheddar cheese</div><div>1/3 cup chopped pecans</div>
Cheeseburger in Pizzadise ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg;&nbsp;to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup ketchup <br />1 tablespoon prepared mustard <br />1/4 cup diced onions <br />8 ounces ground beef, cooked and crumbled <br />To taste <strong>Spice Islands&reg; Fine Grind Black Pepper <br /></strong>1 to 2 cups (4 to 8 ounces) shredded cheddar cheese <br />12 dill pickle slices </p>
Cheesy Bacon and Ranch Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons extra virgin olive oil</p><p>Toppings:<br />3/4 cup ranch dressing<br />8 to 10 strips bacon, cooked crisp and crumbled<br />1/4 cup chopped onion<br />1/4 cup chopped bell pepper (any color)<br />2 cups (8 ounces) shredded mozzarella cheese<br />1/4 cup sliced green onions</p>
Cheesy Cheese Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/2 to 1 cup pizza sauce <br />1 cup shredded mozzarella cheese <br />1 cup shredded colby-jack cheese <br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning </strong>(optional)</p>
Cherry Streusel Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />2 tablespoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons melted butter OR margarine </p><p>Toppings:<br />1/3 cup all-purpose flour<br />1/3 cup brown sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/4 cup butter OR margarine<br />1 can (21 ounces) cherry pie filling</p>
Chicken Alfredo Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups al-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus!&nbsp;Oil</strong> <p><strong>Toppings: <br /></strong>1/2 cup prepared alfredo sauce <br />1 package (6 ounces) grilled chicken strips <br />1/2 cup choppped green onions <br />1/2 cup chopped multi-colored bell peppers <br />1/2 teaspoon <strong>Spice Islands&reg; Sweet Basil <br /></strong>1-1/2 cups (6 ounces) shredded mozzarella cheese <br />1/2 cup shredded Parmesan cheese </p>
Chicken Chipotle Pizza ConventionalPizzas and CalzonesCrust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg;&nbsp;to 130&deg;F)*<br />3 tablespoons oil<p>Toppings:<br />1/4 cup pizza sauce<br />1/4 cup adobo sauce<br />1 chipotle chile in adobo, chopped<br />6 to 8 ounces cooked chicken, diced (about 2 cups)<br />1/2 cup chopped red onions<br />1 green bell pepper, chopped<br />1 to 2 cups (4 to 8 ounces) crumbled queso fresco cheese</p>
Chicken Nacho Pizza ConventionalPizzas and Calzones<strong>Cornmeal Crust: <br /></strong>1-1/4 to1-3/4 cups all-purpose flour <br />1/4 cup cornmeal <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F) <br />1 tablespoon <strong>Mazola&reg; Corn Oil</strong> <p><strong>Toppings: <br /></strong>2 cups frozen fajita-style cooked chicken strips, thawed and diced <br />1-1/2 cups diced process cheese product <br />1 can (10 ounces) diced tomatoes and green chiles, drained <br />2 cups corn tortilla chips, divided <br />1 cup salsa, divided <br />1-1/2 cups shredded lettuce <br />1/2 cup sour cream </p>
Chili Pizza ConventionalPizzas and Calzones<strong>Toppings: <br /></strong>1 pound lean ground beef <br />1-1/2 cups chopped onions <br />1 can (15-1/2 ounces) chili starter <br />1 can (14-1/2 ounces) diced tomatoes, drained <br />1 can (4-1/2 ounces) diced green chilies, drained <br />1 cup (4 ounces) shredded mozzarella cheese <br />2 cups (8 ounces) shredded sharp cheddar cheese <p><strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>Chopped onion and green bell pepper (optional for garnish) </p>
Cinnamon Streusel Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm milk (120&deg; to 130&deg;F)*</div><div>3 tablespoons butter OR margarine</div><div><br />Streusel Topping:</div><div>1/2 cup all-purpose flour</div><div>1/4 cup brown sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1/8 teaspoon <strong>Spice Island&reg; Ground Nutmeg</strong></div><div>6 tablespoons butter OR margarine, softened</div><div>1/2 cup quick oats (not instant)</div><div><br />Frosting:</div><div>1 cup powdered sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1 to 2 tablespoons milk</div>
Classic Pepperoni Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div><br /><strong>Toppings:</strong></div><div>1/2 to 1 cup pizza sauce</div><div>Pepperoni slices</div><div>1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</div><div><br /></div>
Creepy Mini Pizzas ConventionalPizzas and Calzones<p>Crust:<br />3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong></p><p>Toppings:<br />1 to 2 cups pizza sauce<br />Suggested toppings:&nbsp;green, red and yellow bell peppers, mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley, etc.<br />1 pound (total) shredded white and yellow cheeses such as mozzarella and cheddar</p>
Dragon Fire Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper <br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup hot sauce <br />8 ounces chorizo OR spicy Italian sausage, cooked and crumbled <br />1/2 cup chopped onion <br />12 to 15 canned jalapeno slices <br />2 cups (8 ounces) shredded pepper Jack cheese </p>
End Zone Sausage Pizza ConventionalPizzas and Calzones<div><strong>Pizza Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)</div><div>3 tablespoons oil</div><div><br /></div><div><strong>Toppings:</strong></div><div>1 cup Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1/3 cup prepared nacho cheese sauce</div><div>1/2 cup Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce</div><div>1 green onion, sliced</div><div>1 jalapeno pepper, seeded and minced OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers</div><div>1 cup (4 ounces) shredded colby Jack cheese</div>
Gluten Free Pizza Crust ConventionalPizzas and Calzones<div>2 cups Gluten Free Flour Mix*</div><div>3 tablespoons millet flour OR sorghum flour&nbsp;</div><div>1 tablespoon sugar</div><div>3/4 teaspoon salt</div><div>1/2 teaspoon <strong>Argo&reg; Baking Powder</strong></div><div>1 cup very warm water (120&ordm; to 130&ordm;F)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div>
Greek Tzatziki Chicken Pizza Bites ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons + 1 teaspoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div><br /></div><div>Tzatziki Sauce:</div><div>1 container (6 ounces) plain Greek yogurt</div><div>1-1/2 teaspoons lemon juice</div><div>1/2 cup shredded fresh cucumber</div><div>1/2 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Mint</strong></div><div>1 teaspoon minced fresh garlic&nbsp;</div><div>1/2 teaspoon sea salt</div><div>1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong></div><div><br /></div><div>Topping:</div><div>1 jar (6 ounces) marinated artichoke hearts, drained and chopped</div><div>1/2 cup Kalamata olives, chopped</div><div>3/4 cup cooked, chopped chicken</div><div>3/4 cup crumbled feta cheese</div><div>1/3 cup chopped fresh tomatoes&nbsp;</div><div>1/4 cup minced red onion&nbsp;</div>
Grilled Pizza ConventionalPizzas and Calzones<p>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />Additional flour for rolling<br />Pizza sauce<br />Other toppings as desired<br />Shredded mozzarella cheese</p>
Grilled Vegetable Pizza with Pesto and Prosciutto ConventionalPizzas and Calzones<p> Crust: <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> <br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons oil </p><p>Toppings:<br />1/4 cup prepared basil pesto <br />1/3 cup finely minced Kalamata olives <br />1/2 cup grilled portobella mushrooms, chopped <br />1/2 cup chopped fresh spinach <br />2 ounces fresh mozzarella cheese, diced <br />4 ounces brie cheese, rind removed and diced <br />2 Roma tomatoes, thinly sliced <br />2 ounces (about 1/2 cup) thinly sliced prosciutto, cut in bite-size pieces, optional </p>
Ham and Cheese Calzones ConventionalPizzas and Calzones<div>2 cups whole wheat flour</div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 cup milk</div><div>1/3 cup butter OR margarine</div><div>1 egg</div><div>1-1/2 to 2 cups all-purpose flour&nbsp;<br />&nbsp;<br />Filling:</div><div>1/2 cup mayonnaise</div><div>2 cups shredded Swiss cheese</div><div>1 tablespoon Dijon mustard</div><div>1-1/2 tablespoons sliced green onion&nbsp;</div><div>1 pound, 4 ounces thinly sliced ham</div>
Hold the Cheese Pizza ConventionalPizzas and CalzonesCrust: <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons extra virgin olive oil <br /><p>Toppings: <br />2 tablespoons olive oil <br />1/2 cup sliced mushrooms <br />1/2 medium red onion, sliced in thin rings <br />1/2 medium green bell pepper, chopped <br />1/2 medium red bell pepper, chopped <br />3 cloves fresh garlic, crushed or minced <br />1 cup chunky pizza sauce <br />1 cup fresh spinach, chopped or torn <br />1/2 cup chopped, canned artichokes <br />1/4 cup sliced black olives <br />1/4 cup pimento stuffed green olives, sliced </p>
Individual Dessert Pizzas ConventionalPizzas and Calzones<strong>Cheese Filling:<br /></strong>1 package (3 ounces) cream cheese, softened <br />1 cup ricotta cheese <br />1/2 cup powdered sugar <br />1 egg <br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong> <p><strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast&nbsp;<br /></strong>1/4 cup sugar <br />3/4 teaspoon salt <br />1/8 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon <br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3/4 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract <br /></strong>3 tablespoons melted butter OR margarine </p><p><strong>Toppings:<br /></strong>An assortment of fresh fruit, dried fruit, nuts, chocolate chips OR jams </p>
Individual Vegetable Pizzas with Whole Wheat Crust ConventionalPizzas and Calzones<p><strong>Whole Wheat Crust:<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />1-3/4 cups all-purpose flour<br />1-1/4 cups whole wheat flour<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil <br /><br />Quick Pizza Sauce:<br /></strong>1 can (8 ounces) tomato sauce<br />1 can (6 ounces) tomato paste<br />2 teaspoons <strong>Spice Islands&reg; Leaf Oregano<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder <br /><br />Toppings:<br /></strong>1 cup (4 ounces) shredded mozzarella cheese<br />1/4 cup shredded Parmesan cheese<br />Vegetable toppings as desired: fresh spinach, sliced onion, sliced mushrooms, shredded carrots, sliced broccoli florets, sliced olives, diced bell peppers, diced tomatoes, etc.</p>
Italian Meatball Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>3/4 cup marinara sauce <br />2 cups frozen, precooked 1-inch meatballs, thawed <br />2 cups shredded pizza cheese blend <br />1/2 cup finely diced green bell pepper </p>
Italian Stromboli ConventionalPizzas and Calzones<strong>Dough: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />1-1/2 teaspoons salt <br />1 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! </strong>OR<strong> Extra Virgin Olive Oil</strong> <p><strong>Italian Filling: <br /></strong>2 medium tomatoes, cored, seeded and chopped <br />6 pepperoncini peppers, drained and thinly sliced <br />2 teaspoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /></strong>2 teaspoons minced fresh garlic <br />1/4 teaspoon sugar <br />1/8 teaspoon salt <br />32 (1-inch) pepperoni slices <br />16 (3-inch) thin salami slices <br />2 cups Pizza Cheese*** </p>
Jerk Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong>&nbsp;</div><div>1-3/4 to 2-1/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar&nbsp;</div><div>3/4 teaspoon salt&nbsp;</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>3 tablespoons extra virgin olive oil&nbsp;</div><div><br /></div><div><strong>Toppings:&nbsp;</strong></div><div>1/2 cup tomato sauce&nbsp;</div><div>1 teaspoon <strong>Spice Islands&reg; Jamaican Jerk Seasoning</strong>&nbsp;</div><div>1 cup chopped uncooked, frozen sweet potato fries</div><div>1 cup chopped multi-colored bell peppers (or pepper rings)&nbsp;</div><div>4 ounces sliced Canadian bacon&nbsp;</div><div>1-1/2 cups (6 ounces) shredded mozzarella cheese</div><div>Sliced OR chopped Scotch bonnet peppers, optional&nbsp;</div>
Mac 'n Cheese Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1 box (12 ounces) shell pasta and cheese sauce mix <br />1 cup (4 ounces) shredded mozzarella cheese <br />1 cup (4 ounces) shredded American cheddar cheese blend </p>
Mango Chutney Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120 to 130&deg;F)*<br />3 tablespoons Mazola&reg; Vegetable Plus! Oil <p><strong>Toppings:<br /></strong>1/2 cup <strong>Patak&#39;s&reg; Major Grey Chutney<br /></strong>1 package (6 ounces) grilled chicken strips<br />1/2 cup chopped red onion<br />1-1/2 cups (6 ounces) shredded mozzarella cheese<br />2 tablespoons chopped fresh cilantro</p>
Margherita Pizza ConventionalPizzas and Calzones<p>2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil</p><p><strong>Toppings</strong>:<br />Olive oil, for drizzling<br />1 cup tomato sauce, or to taste<br />4 ounces buffalo mozzarella, drained<br />6 fresh basil leaves<br />Salt and pepper, to taste&nbsp;</p>
Meatball Stromboli ConventionalPizzas and Calzones<strong>Dough: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />1-1/2 teaspoons salt <br />1 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Meatball Filling: <br /></strong>1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />1 medium onion, thinly sliced <br />1 green bell pepper, thinly sliced <br />1 bag (12 ounces) frozen meatballs, thawed (need 32 total or slice large meatballs in half) <br />1/4 cup pizza sauce OR marinara sauce <br />2 cups Pizza Cheese*** </p>
Mediterranean Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1 container (7 to 10 ounces) flavored hummus<br />1 cup chopped asparagus (use thin spears or slice in half)<br />1/2 cup roasted red pepper strips<br />1/2 to 3/4 cup crumbled goat OR feta cheese<br />2 tablespoons pinenuts</p>
Mighty Meat Pizza ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil &nbsp;<br />&nbsp;<br />Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />1/4 cup diced onions<br />8 ounces Italian sausage OR ground beef, cooked and crumbled<br />Pepperoni to cover pizza, about 15 slices<br />Canadian bacon to cover pizza, about 15 slices<br />4 strips bacon, cooked and crumbled<br />1 to 2 cups (4 to 8 ounces) shredded Italian blend cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning </strong></p>
Mini Pizza Crusts ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup oil&nbsp;<br />&nbsp;<br /><strong>Toppings:</strong><br />1 to 2 cups pizza sauce<br />Other toppings as desired<br />1 pound (4 cups) shredded mozzarella cheese</p>
Pancetta and Mozzarella Calzones ConventionalPizzas and Calzones<p><strong>Filling:<br /></strong>4 ounces chopped pancetta (Italian bacon) OR bacon (about 1 cup)<br />1/2 cup finely chopped onion<br />3 cloves garlic, minced<br />1 teaspoon <strong>Spice Islands&reg; Oregano <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Fennel Seed</strong> (optional)<br />10 ounces mushrooms, chopped<br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1/4 to 1/2 teaspoon salt<br />2 cups Italian blend shredded cheese<br />1 cup chopped fresh basil OR parsley leaves<br /><strong>&nbsp;</strong></p><p><strong>Dough:<br /></strong>3 to 3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>1 egg white, beaten</p>
Pepperoni and Mushroom Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil&nbsp;<br />&nbsp;<br />Filling:<br /></strong>3/4 cup ricotta cheese<br />3/4 cup shredded mozzarella cheese<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1/4 teaspoon salt<br />1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1/4 cup diced onion<br />3/4 cup thinly sliced mushrooms (about 2 mushrooms per calzone)<br />24 (1-inch) pepperoni slices<br />Pizza sauce for dipping
Pepperoni Pizza Bread ConventionalPizzas and Calzones<p>*** Bread ***<br />5 to 6 cups all-purpose OR bread flour<br />2 tablespoons sugar<br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/4 cups very warm water (120&deg; to 130&deg;F)<br />1/2 cup olive oil<br />2 eggs&nbsp;<br />&nbsp;<br />*** Filling ***<br />1/2 cup pizza sauce<br />1/2 cup (3-4 ounces) pepperoni<br />1 cup Italian cheese blend, shredded&nbsp;<br />&nbsp;<br /><strong>Mazola&reg; Pure Cooking Spray</strong></p>
Pepperoni Pizza with Garlic and Herb Crust ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />3/4 teaspoon <strong>Spice Islands&reg;&nbsp;Italian Herb Seasoning</strong><br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />2 teaspoons <strong>Spice Islands&reg;&nbsp;Minced Garlic</strong><br />3 tablespoons <strong>Mazola&reg; Corn Oil</strong> <p><strong>Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />Pepperoni slices<br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Pesto and Tomato Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1/2 cup prepared pesto sauce<br />6 plum tomatoes, thinly sliced<br />2 cups (8 ounces) shredded mozzarella cheese</p>
Philly Cheese Steak Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm (120&deg; to 130&deg;F)*</div><div>3 tablespoons <strong>Mazola&reg;&nbsp;Corn Oil</strong></div><div><br /></div><div><strong>Sauce:</strong></div><div>4 ounces cream cheese, softened</div><div>2 tablespoons sour cream</div><div>1 teaspoon<strong> Spice Islands&reg; Beau Monde Seasoning</strong></div><div><br /></div><div><strong>Toppings:</strong></div><div>1 tablespoon&nbsp;<strong>Mazola&reg;&nbsp;Corn Oil</strong></div><div>1 cup sliced onion</div><div>1 cup sliced green bell pepper</div><div>3 cloves garlic, minced</div><div>1 cup sliced mushrooms</div><div>1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong></div><div>1/2 pound deli roast beef</div><div>2 cups shredded mozzarella cheese</div><div>Pasteurized American flavored cheese snack (aerosol), optional&nbsp;</div>
Pizza Margherita ConventionalPizzas and Calzones<strong>Thin Crust:<br /></strong>1-1/4 to 1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />1/2 cup very warm water (120&deg; to 130&deg;F)*<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings:<br /></strong>2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>1 teaspoon minced fresh garlic<br />Freshly ground <strong>Spice Islands&reg; Sea Salt Adjustable Grinder<br /></strong>2 medium tomatoes, thinly sliced<br />1/4 cup chopped fresh basil***<br />1 cup (4 ounces) shredded Italian blend cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong></p>
Popcorn Chicken and Bacon Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Filling:<br /></strong>2 cups (about 11 ounces) frozen, fully cooked popcorn chicken, thawed<br />4 slices cooked bacon<br />2 slices American cheese, cut in half<br />Barbecue sauce (optional)</p>
Popper Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons butter</div><div><br /></div><div>Topping:</div><div>8 ounces cream cheese, softened</div><div>1/3 cup Real California Dairy&reg; Sour Cream</div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>2 cups Real California Dairy&reg; shredded Mozzarella Cheese</div><div>2 to 4 fresh jalapeno peppers, thinly sliced OR 1/2 to 1 cup well drained pickled jalapeno slices</div>
Sausage and Gravy Skillet Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1/2 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div>1 package Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1 cup Francesco Rinaldi&reg; Four Cheese Alfredo Sauce</div><div>4 hard cooked eggs, peeled, sliced</div><div>1 jalapeno pepper, seeded, chopped OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers (optional)</div><div>1 cup (4 ounces) shredded Cheddar cheese</div>
Sausage and Mushroom Stuffed Crust Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>4 sticks (1 ounce each) string cheese <p><strong>Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />1 cup sliced mushrooms<br />8 ounces Italian sausage, browned and drained<br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Sausage and Spinach Alfredo Pizza ConventionalPizzas and Calzones<div>3/4 cup whole wheat flour</div><div>2 tablespoons flax seed</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div>1 to 1-3/4 cups all-purpose flour</div><div>1/2 cup reduced fat Alfredo sauce</div><div>1 cup Jimmy Dean&reg;&nbsp;Turkey Hearty Sausage Crumbles</div><div>1/2 cup roasted red bell pepper strips, well drained</div><div>1 packed cup fresh spinach leaves</div><div>1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></div><div>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1 cup (4 ounces) shredded part-skim mozzarella cheese</div>
Sausage Combo Pizza ConventionalPizzas and Calzones<div>3-1/4 to 3-3/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*</div><div>1/3 cup oil</div><div>1/2 cup Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce</div><div>1 cup Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1 cup thinly sliced mushrooms</div><div>1/3 cup chopped green bell pepper</div><div>1/3 cup chopped onion</div><div>1 can (2.25 ounces) sliced black olives, well drained</div><div>2 cups (8 ounces) shredded mozzarella cheese</div>
Sausage Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings:<br /></strong>8 ounces fresh Italian sausage<br />1/2 to 1 cup pizza sauce<br />2 cups shredded mozzarella cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></p>
Sausage Spinach and Ricotta Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Filling:<br /></strong>8 ounces Italian sausage<br />2 cups fresh spinach leaves<br />1/4 cup water<br />3/4 cup ricotta cheese<br />3/4 cup shredded mozzarella cheese<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt<br /></strong>Pizza sauce OR marinara sauce</p>
Smores Pizza ConventionalPizzas and Calzones<p><strong>Ingredients</strong></p><p>Crust: <br />1-1/4 to 1-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s<span style="font-family: Arial; font-size: 10pt">&reg;</span> Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>2 tablespoons sugar <br />3/4 teaspoon salt <br />1/2 cup very warm water (120&deg; to 130&deg;F)* <br />2 tablespoons butter OR margarine </p><p>Toppings: <br />1 cup graham cracker crumbs <br />1 package (12 ounces) semi-sweet chocolate chips <br />1-1/2 cups mini marshmallows</p>
Spinach and Feta Pizza ConventionalPizzas and Calzones<p><strong>Whole Wheat Crust:<br /></strong>3/4 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 to 1-3/4 cups all-purpose flour<br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /><br />Toppings:<br /></strong>2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>1 teaspoon minced fresh garlic<br />1-1/2 cups loosely packed spinach leaves<br />1/3 cup sliced, pitted ripe olives<br />1/2 cup jarred roasted red pepper strips, well drained<br />1/2 cup chopped canned artichoke hearts, well drained<br />1/2 cup feta cheese<br />1 cup (4 ounces) shredded mozzarella cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></p>
Stromboli Pie ConventionalPizzas and Calzones<p>Dough:<br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 teaspoons sugar<br />1/2 teaspoon salt&nbsp;<br />3/4 cup very warm water (120&deg; to 130&deg;F) <br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />Filling:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<br />1 tablespoon olive oil<br />3/4 cup sliced onion<br />1/2 bell pepper, cored and cut into strips<br />1/4 cup chopped green olives <br />2 ounces thinly sliced hard salami<br />2 ounces sliced pepperoni<br />1 cup (4 ounces) shredded mozzarella cheese<br />2 teaspoons olive oil<br />Freshly ground <strong>Spice Islands&reg; Black Pepper</strong></p>
Stuffed Sausage Spinach and Mushroom Pizza ConventionalPizzas and Calzones<div>3-1/4 to 3-3/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1 tablespoon sugar&nbsp;</div><div>1-1/2 teaspoons salt&nbsp;</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>1/3 cup plus 1 tablespoon olive oil, divided&nbsp;</div><div>1/2 cup chopped onions&nbsp;</div><div>2 cups thinly sliced mushrooms&nbsp;</div><div>1 clove garlic, minced&nbsp;</div><div>1 package Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor&nbsp;</div><div>4 cups packed baby spinach&nbsp;</div><div>2 cups (8 ounces) shredded mozzarella cheese&nbsp;</div><div>3/4 cup shredded Parmesan cheese, divided&nbsp;</div><div>1 jar (24 ounces) Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce&nbsp;</div>
Taco Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast <br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1/2 cup salsa OR taco sauce OR salsa verde<br />1 cup prepared taco meat<br />1/4 cup chopped green onions<br />2 cups (8 ounces) shredded Colby Jack cheese<br />1/4 cup cilantro leaves<br />Sour cream, for garnish</p>
Taco Pizza ConventionalPizzas and Calzones<div>Crust:&nbsp;</div><div>1-3/4 to 2-1/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong>&nbsp;</div><div>1-1/2 teaspoons sugar&nbsp;</div><div>3/4 teaspoon salt&nbsp;</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>3 tablespoons oil&nbsp;</div><div>1 cup coarsely chopped taco flavored tortilla chips, divided&nbsp;</div><div><br /></div><div>Toppings:&nbsp;</div><div>1 pound ground beef&nbsp;</div><div>1 package taco seasoning mix&nbsp;</div><div>1/4 cup tomato sauce&nbsp;</div><div>1/4 cup salsa&nbsp;</div><div>1/4 cup chopped onions&nbsp;</div><div>2 cups (8 ounces) shredded co-Jack cheese&nbsp;</div><div>Toppings as desired: chopped tomatoes, shredded lettuce and salsa&nbsp;</div><div><br /></div>
Tex Mex Breakfast Pizza ConventionalPizzas and Calzones<strong>Toppings:<br /></strong>8 ounces ground pork sausage<br />1 cup frozen Tex-Mex vegetable blend, thawed (with corn, beans, peppers and onions)<br />3 eggs, lightly beaten<br />2 cups (8 ounces) shredded American cheese<br />Salsa, optional <p><strong>Crust:<br /></strong>1-1/4 to1-3/4 cups all-purpose flour<br />1/4 cup cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />2/3 cup water<br />1 tablespoon <strong>Mazola&reg; Corn Oil<br /></strong></p>
Thai Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>Additional oil for brushing on crust<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seeds</strong> <p><strong>Toppings:<br /></strong>1/2 to 3/4 cup peanut sauce<br />1 cup cubed, cooked chicken (1/2-inch)<br />1/2 cup shredded carrots<br />1/2 cup chopped green onion<br />1 cup (4 ounces) shredded mozzarella cheese<br />1/3 cup chopped peanuts<br />1/4 cup chopped fresh cilantro</p>
Tossed Salad Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons extra virgin olive oil</p><p>Toppings:<br />1 tablespoon extra virgin olive oil<br />1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 cups (8 ounces) shredded mozzarella cheese<br />1/4 cup chopped onion<br />1/4 cup chopped or thinly sliced carrots<br />4 cups chopped romaine lettuce<br />1 cup chopped fresh tomatoes OR halved grape tomatoes<br />1/4 cup prepared Italian salad dressing<br />1/4 cup shredded Parmesan cheese</p>
Whole Wheat Pizza Crust ConventionalPizzas and Calzones<p><strong>Ingredients</strong></p><p>3/4 cup whole wheat flour <br />1 to 1-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>1/2 to 1 cup pizza sauce <br />Other toppings as desired <br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Wonton Style Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-1/4 to 1-3/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>1/2 cup very warm water (120&deg; to 130&deg;F)*</div><div>1 1/2 tablespoons oil</div><div>1/2 teaspoon sesame oil</div><div><br /></div><div>Toppings:</div><div>8 ounces ground pork</div><div>1 tablespoon soy sauce</div><div>1/2 teaspoon sesame oil</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Ginger</strong></div><div>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1/4 cup Thai chili sauce</div><div>1 teaspoon sesame oil</div><div>3 cloves finely minced garlic</div><div>1/4 cup chopped bell pepper</div><div>1/3 cup finely chopped water chestnuts, drained&nbsp;</div><div>1/2 cup chopped fresh spinach&nbsp;</div><div>1/4 cup roughly chopped cilantro</div><div>1 cup (4 ounces) shredded mozzarella cheese</div><div>2 green onions, sliced diagonally</div>
Applesauce Bran Bread ConventionalLoaves<p>2-1/2 to 3 cups all-purpose flour<br />1/2 cup 100% bran cereal<br />1/2 cup brown sugar<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup applesauce<br />1/4 cup milk<br />1/4 cup water<br />1/4 cup butter OR margarine<br />1 egg </p>
Bacon and Sundried Tomato Bread for BLT Sandwiches ConventionalLoaves<div>2-3/4 to 3-1/4 cups bread flour</div><div>2 tablespoons sugar</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong></div><div>3/4 teaspoon salt</div><div>1 cup plus 2 tablespoons very warm water (120&ordm; to 130&ordm;F)</div><div>1/3 cup crumbled, cooked bacon</div><div>1/3 cup drained, chopped, sun-dried tomatoes (packed in oil)</div><div>1 large clove garlic, minced</div><div>1 tablespoon melted butter OR margarine, optional</div><div><br /><strong>Suggested Sandwich Filling:</strong></div><div>Mayonnaise, or your favorite sandwich spread</div><div>1 pound sliced bacon, cooked crisp and drained on absorbent toweling</div><div>Chilled lettuce leaves</div><div>Fresh tomato slices</div>
Banana Batter Bread ConventionalLoaves<p>3 cups all-purpose flour<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />1/2 teaspoon baking soda<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup water<br />1/4 cup milk<br />3 tablespoons butter OR margarine<br />1 egg<br />2/3 cup mashed ripe bananas<br />2/3 cup chopped pecans</p>
Country Swedish Rye Loaf ConventionalLoaves<p>3-1/2 to 4 cups all-purpose flour<br />1-1/2 cups rye flour<br />1/3 cup brown sugar<br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup milk<br />1 cup water<br />2 tablespoons butter OR margarine</p>
Dilly Onion Bread ConventionalLoaves<div>1 cup shreds of wheat bran cereal</div><div>1/2 cup nonfat dry milk</div><div>1/4 cup butter OR margarine</div><div>1-1/2 cups boiling water</div><div>1 cup whole wheat flour</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 egg</div><div>1-1/2 cups bread flour</div><div>1/4 cup chopped green onions</div><div>1/4 cup chopped red onion</div><div>1 tablespoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 tablespoon finely minced red onion</div><div>1 tablespoon finely minced green onion</div><div><br /></div>
Fresh Herb Batter Bread ConventionalLoaves3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons chopped fresh parsley<br />1-1/2 teaspoons chopped fresh rosemary<br />3/4 teaspoon chopped fresh thyme<br />1-1/4 cups water<br />2 tablespoons shortening
Garden Batter Bread ConventionalLoaves<p>3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1 teaspoon salt<br />1-1/4 cups water<br />1/4 cup light molasses<br />2 tablespoons butter OR margarine, cut-up<br />1 egg<br />1 cup wheat germ<br />1 cup shredded carrots<br />2 tablespoons <strong>Spice Islands&reg; Parsley Flakes</strong></p>
Italian Daily Bread ConventionalLoaves<p>4-1/2 to 5 cups all-purpose flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast <br /></strong>2 teaspoons salt <br />1-3/4 cups very warm water (120&deg; to 130&deg;F) <br />1 tablespoon olive oil <br />Cornmeal <br />1 egg white beaten with 1 tablespoon water</p>
Peppercorn Parmesan Bread ConventionalLoaves4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon salt<br />3/4 cup shredded Parmesan cheese<br />1 teaspoon freshly ground <strong>Spice Islands&reg; Black Pepper<br /></strong>1 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />1 egg
Quick Beer Bread ConventionalLoaves<pre>2-1/4 to 2-3/4 cups all-purpose flour<br />1-1/4 cups rye flour<br />3/4 cup beer<br />1/2 cup water <br />2 tablespoons honey<br />1 tablespoon butter OR margarine<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></pre>
Rich Fruit Bread ConventionalLoaves<p>4 to 4-1/2 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />2/3 cup mixed candied fruit<br />1/4 cup currants<br />1/4 cup raisins<br /><br /><strong>Powdered Sugar Glaze: <br /></strong>1/2 cup powdered sugar<br />1 tablespoon milk</p>
Trail Mix Snack Bread ConventionalLoaves<p>2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/4 cup water<br />3 tablespoons honey<br />2 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>1 to 1-1/4 cups whole wheat flour<br />3/4 cup trail mix (or favorite combination of dried fruit and nuts)<br />1 tablespoon butter, melted (optional)</p>
Whole Wheat Sweet Potato Bread ConventionalLoaves<div>1-3/4 cups whole wheat flour<br />1-1/4 to 1-3/4 cups bread flour<br />3/4 teaspoon salt<br />1/4 teaspoon&nbsp;<strong>Spice Islands&reg; Ground Nutmeg</strong></div><div>1 envelope&nbsp;<strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 cup mashed sweet potatoes (can use canned or fresh potatoes)</div><div>2/3 cup reserved liquid from canned potatoes OR cooking water (if fresh potatoes are used)</div><div>1/4 cup honey</div><div>2 tablespoons butter OR margarine</div><div>1 egg</div>
100% Whole Wheat Breadsticks ConventionalHoliday and Specialty Breads<p>2-1/2 to 3 cups whole wheat flour<br />2 tablespoons vital wheat gluten<br />1/3 cup nonfat dry milk<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />1 cup water<br />2 tablespoons honey<br />2 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>1 egg&nbsp;<br />&nbsp;<br /><strong>Egg Wash:<br /></strong>1 egg white<br />1 tablespoon water</p>
Asiago Bacon Breakfast Bread ConventionalHoliday and Specialty Breads<p>1/3 cup milk<br />1/3 cup water<br />2 tablespoons butter OR margarine<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 eggs<br />1-3/4 cups all-purpose flour<br />1 tablespoon sugar<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1-1/4 cups (5 ounces) shredded cheddar cheese<br />1/2 cup grated Asiago cheese<br />10 to 12 strips cooked bacon, crumbled (about 1 cup)<br />1 tablespoon <strong>Spice Islands&reg; Chives</strong></p>
Bacon, Herb & Cheese Snack Bread ConventionalHoliday and Specialty Breads<p>4-1/2 cups King Arthur<strong>&reg;</strong> Unbleached All-Purpose Flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2&nbsp;teaspoons <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1-1/2 teaspoons salt<br />2&nbsp;cloves garlic, minced<br />1-1/4 cups water <br />1/4 cup olive oil<br />2 eggs<br />8 ounces (2 cups) shredded cheese blend (cheddar jack, cheddar mozzarella, etc...), divided<br />10&nbsp;slices cooked bacon, coarsely chopped</p>
Berry Fluffins ConventionalHoliday and Specialty Breads<div>2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>3/4 teaspoon salt</div><div>1 cup milk</div><div>6 tablespoons butter OR margarine</div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/2 cup fresh raspberries OR dried cranberries</div><div>1/2 cup fresh OR dried blueberries</div><div>1/2 cup white chocolate chips</div><div><br /></div><div>Streusel Topping:</div><div>1/4 cup all-purpose flour</div><div>1/4 cup sugar</div><div>3 tablespoons butter OR margarine</div>
Bread Bowls ConventionalHoliday and Specialty Breads<p>3 cups bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />1 tablespoon sugar<br />3/4 cup + 1 tablespoon water<br />1/2 cup milk<br />1 tablespoon butter OR margarine</p>
Chili Cheddar Bread ConventionalHoliday and Specialty Breads<p>2-3/4 to 3-1/4 cups all-purpose flour, divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1/4 cup <strong>Mazola&reg; Corn Oil </strong><strong><br /></strong>1 cup shredded Cheddar cheese<br />1 can (4 ounces) chopped green chilies, well-drained<br />Cornmeal</p>
Dill Batter Bread ConventionalHoliday and Specialty Breads<p>1 envelope <strong>Fleischmann&#39;s&reg;&nbsp;RapidRise Yeast<br /></strong>1/4 cup flour<br />1/4 teaspoon baking soda<br />2 tablespoons sugar<br />1 teaspoon salt<br />1-1/2 tablespoons <strong>Spice Islands&reg; Dill Weed</strong> OR 3 to 4 tablespoons fresh dill weed<br />1 teaspoon <strong>Spice Islands&reg; Onion Powder<br /></strong>1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 tablespoons butter OR margarine<br />1/4 cup hot water (120&deg; to 130&deg;F)<br />1 cup cottage cheese<br />1 egg, lightly beaten<br />2 cups flour</p>
Easy Italian Herb Focaccia ConventionalHoliday and Specialty Breads<p>3-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />1-2/3 cups water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>2 tablespoons shredded Parmesan cheese<br />1 tablespoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong> </p>
Garlic Cheese Breadsticks ConventionalHoliday and Specialty Breads3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1 tablespoon sugar&nbsp; <br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup plus 2 tablespoons extra virgin olive oil, divided<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt<br /></strong>1 to 2 cups (4 to 8 ounces) finely shredded mozzarella cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>Prepared marinara OR pizza sauce
Ghoulishly Good Snacking Muffins ConventionalHoliday and Specialty Breads<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Oregano</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>3/4 cup finely chopped OR mini pepperoni</div><div>1/4 cup finely chopped green bell pepper</div><div>1/4 cup finely chopped onion</div><div>1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis<br /><div><br />For Dipping (optional):</div><div>Pizza sauce</div></div>
Gorgonzola and Pear Focaccia ConventionalHoliday and Specialty Breads<p><strong>Bread:<br /></strong>1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />3/4 teaspoon kosher salt, divided<br />1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Lemon Peel</strong><br />1/4 teaspoon <strong>Spice Islands&reg; Onion Powder</strong><br />1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />3/4 cup very warm water (120&deg; to 130&deg;F)<br /><strong><br />Topping:<br /></strong>1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />1/2 cup (2 ounces) shredded Italian blend cheese<br />1/3 cup crumbled Gorgonzola cheese<br />1/2 cup sliced black olives<br />1 Bosc pear<br />1/2 cup chopped walnuts</p>
Harvest Herb Bread ConventionalHoliday and Specialty Breads<p>2 cups all-purpose flour<br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />2 tablespoons + 1 teaspoon <strong>Spice Islands&reg; Minced Onion</strong>, divided<br />1 tablespoon <strong>Spice Islands&reg; Parsley<br /></strong>1-1/2 teaspoons <strong>Spice Islands&reg; Poultry Seasoning<br /></strong>1 teaspoon salt<br />1-1/4 cups water<br />1 tablespoon butter OR margarine<br />1 egg, beaten<br />1/2 teaspoon <strong>Spice Islands&reg; Celery Seed</strong></p>
Holiday Guest Pizza Rolls ConventionalHoliday and Specialty Breads<pre>3-1/2 to 4 cups all-purpose flour<br />2 tablespoons sugar<br />2 tablespoons nonfat dry milk powder<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Oregano Leaves</strong><br />1-1/2 cups water<br />2 tablespoons butter OR margarine<br />1/4 cup finely chopped onion<br />1/4 cup finely chopped red and green peppers<br />1/2 cup chopped pepperoni<br />1/4 cup cooked, crumbled bacon<br />1/2 cup finely chopped mushrooms<br />3/4 cup shredded mozzarella cheese&nbsp;<br />&nbsp;<br /><strong>Egg Glaze:</strong><br />1 egg<br />2 tablespoons water</pre>
Mozzarella Stuffed Soft Breadsticks ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup milk<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>3-1/2 cups shredded mozzarella cheese, divided<br />2 egg whites, lightly beaten<br />1-1/2 teaspoons <strong>Spice Islands&reg; Oregano <br /></strong>2 garlic cloves, minced
Naan (Indian Flat Bread) ConventionalHoliday and Specialty Breads<div>3-1/2 to 4-1/2 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>1 cup very warm water (120&ordm; to 130&ordm;F)</div><div>1/3 cup plain yogurt</div><div>3 tablespoons milk</div><div>3 tablespoons butter OR margarine, melted</div><div>For shaping, <strong>Mazola&reg; Corn Oil</strong></div>
Pepperoni Batter Bread ConventionalHoliday and Specialty Breads<p>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />2 tablespoons sugar<br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Leaf Oregano<br /></strong>1 tablespoon butter OR margarine, melted<br />2-3/4 cups all-purpose flour<br />1/2 cup finely chopped pepperoni<br />1/2 cup shredded provolone cheese</p>
Polish Dogs on a Stick ConventionalHoliday and Specialty Breads<div>1 cup whole wheat flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/2 teaspoon salt</div><div>2 tablespoons brown sugar</div><div>3/4 cup cottage cheese</div><div>1/4 cup water</div><div>1 tablespoon<strong> Mazola&reg; Corn Oil</strong></div><div>1 egg</div><div>1-1/4 to 1-3/4 cups all-purpose flour</div><div>12 polish sausages, fully cooked</div><div>12 popsicle sticks</div><div><br /></div><div><strong>Dipping Sauce:</strong></div><div>1/3 cup yellow mustard</div><div>2 tablespoons dill pickle relish, lightly drained</div>
Raspberry Twists ConventionalHoliday and Specialty Breads6 to 6-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>3/4 cup sugar<br />1-1/2 teaspoons salt<br />1-1/2 cups milk<br />1/4 cup water <br />1/4 cup butter OR margarine<br />3 eggs<br />1 can (12 ounces) raspberry cake and pastry filling<br />Sliced almonds, toasted&nbsp;(optional)<br />Shredded coconut (optional)&nbsp;<br />&nbsp;<br />Frosting:<br />2 cups powdered sugar<br />3 to 4 tablespoons milk<br />1 teaspoon almond extract
Reuben Loaf ConventionalHoliday and Specialty Breads<p>2-1/2 <span>&nbsp;</span>to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 tablespoon butter, softened<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1/3 cup Thousand Island salad dressing<br />8 ounces corned beef, thinly sliced<br />4 ounces Swiss cheese, sliced<br />1 cup sauerkraut, drained<br />1 egg white, slightly beaten<br />1 teaspoon caraway OR anise seeds (optional)</p>
Sausage and Mustard Bread ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>6 to 6-1/2 cups all-purpose flour<br />2 tablespoons <strong>Spice Islands&reg; Ground Mustard<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup milk<br />1/4 cup water<br />3/4 cup butter OR margarine<br />1/4 cup maple syrup<br />1 egg<br />1 egg yolk <br /><br /><strong>Sausage-Cheese Filling:<br /></strong>1-1/2 pounds sweet Italian sausage<br />1 large green pepper, chopped<br />1 medium onion, chopped<br />8 ounces (2 cups) shredded Cheddar cheese <br /><strong><br />Maple Glaze:<br /></strong>2 tablespoons butter OR margarine, melted<br />1 tablespoon maple syrup<br />2 teaspoons <strong>Spice Islands&reg; Mustard Seeds </strong></p>
Savory Feta Cottage Bread ConventionalHoliday and Specialty Breads<p>2-2/3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />2 tablespoons finely chopped onion<br />2 teaspoons <strong>Spice Islands&reg; Dill Weed<br /></strong>1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/4 teaspoon <strong>Argo&reg; Baking Powder<br /></strong>1 cup cottage cheese<br />1/2 cup crumbled feta cheese<br />1/4 cup water<br />1 tablespoon butter OR margarine<br />1 egg</p>
Spicy Jalapeno and Bacon Cornbread ConventionalHoliday and Specialty Breads<div>1-1/2 cups all-purpose flour&nbsp;</div><div>1/2 cup yellow cornmeal</div><div>2 envelopes <strong>Fleishmann&rsquo;s&reg; RapidRise Yeast</strong></div><div>1/3 cup grated Asiago cheese<br />1 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper&nbsp;</strong></div><div>1 teaspoon salt</div><div>1/2 cup frozen corn, thawed</div><div>3 tablespoons OR 1 large jalapeno, chopped</div><div>7 strips cooked bacon, crumbled</div><div>1-1/3 cups milk</div><div>1/3 cup <strong>Mazola</strong><strong>&reg;</strong><strong>&nbsp;Vegetable Plus! Oil</strong></div><div>1/4 cup butter OR margarine&nbsp;</div><div>1 egg, slightly beaten</div>
Spinach Artichoke Focaccia ConventionalHoliday and Specialty Breads<div>2-1/2 to 3 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1 teaspoon salt</div><div>1 cup very warm water (120&deg; to 130&deg;F)</div><div>2 tablespoons olive oil</div><div>2 tablespoons butter OR margarine, melted</div><div>1 tablespoon <strong>Spice Islands&reg; Minced Garlic</strong></div><div><br /><strong>Topping:</strong></div><div>1 tablespoon butter OR margarine</div><div>1/4 cup minced onion</div><div>1 package (8 ounces) cream cheese, softened</div><div>1/4 cup grated Parmesan cheese&nbsp;</div><div>1/4 cup mayonnaise</div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1 package (10 ounces) frozen spinach, thawed and drained&nbsp;</div><div>1 can (14 ounces) artichoke hearts, drained and chopped</div><div>1/2 cup shredded Monterey Jack cheese</div>
Spiral Tuna Melt ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />1 tablespoon sugar<br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Dill Weed<br /></strong>1&nbsp;envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon butter OR margarine, softened<br />3 cans (5 ounces each) tuna, drained and flaked<br />1/4 cup mayonnaise<br />1 teaspoon <strong>Spice Island&reg; Minced Onion<br /></strong>1 cup shredded Cheddar cheese&nbsp;
Taco Dinner ConventionalHoliday and Specialty Breads<p align="left">1 pound ground beef<br />1 package (1.25 ounces) taco seasoning mix<br />1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />2 eggs<br />1-1/2 cups (6 ounces) shredded Cheddar cheese<br />1/2 cup diced red bell pepper<br />1/4 cup diced green onion<br />3/4 cup crushed tortilla chips<br />Salsa, guacamole or sour cream for garnish, optional</p>
Traditional Chocolate Almond Panettone ConventionalHoliday and Specialty Breads<p>3-1/2 to 4 cups all-purpose flour<br />1/3 cup sugar <br />1 envelope Fleischmann&#39;s&reg; RapidRise Yeast <br />3/4 teaspoon salt <br />3/4 cup evaporated milk <br />1/3 cup butter OR margarine, cut into pieces<br />1/4 cup plus 1 tablespoon water <br />3 eggs, divided<br />1/2 cup mini chocolate chips<br />1/2 cup chopped, blanched slivered almonds, toasted</p>
White Cornbread with Chilies ConventionalHoliday and Specialty Breads<div>1/4 cup butter OR margarine</div><div>1 cup white cornmeal</div><div>1 cup all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>2 teaspoons <strong>Argo&reg;&nbsp;Baking Powder</strong></div><div>1/2 teaspoon salt</div><div>2-1/2 cups very warm buttermilk (120&deg; to 130&deg;F)</div><div>1 egg</div><div>1/2 cup finely chopped hot banana peppers</div><div>1/4 cup finely chopped onion</div>
Whole Wheat Stollen ConventionalHoliday and Specialty Breads1/4 cup dried blueberries<br />1/3 cup dried cranberries OR cherries<br />1/4 cup golden raisins OR chopped dried candied pineapple<br />Boiling water<br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon freshly grated lemon peel<br />1/2 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Cardamom<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Ground Nutmeg<br /></strong>2/3 cup milk<br />1/4 cup butter OR margarine<br />1 egg plus 1 egg yolk<br />1-1/4 to 1-3/4 cups all-purpose flour<br />1/2 cup slivered almonds, toasted<br />Powdered sugar
Banana Bran Muffins ConventionalHealthy and Hearty<p>1 cup all-purpose flour<br />1 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 cup water<br />3/4 cup honey<br />1/2 cup butter&nbsp;OR margarine<br />1 cup unprocessed wheat bran<br />1-1/4 cups mashed banana<br />1/2 cup chopped walnuts<br />Walnuts for garnish (optional)</p>
Hearty Fruit & Whole Grain Bread ConventionalHealthy and Hearty<p>1/4 cup dried cranberries OR raisins<br />1/4 cup coarsely chopped dried apricots<br />3 tablespoons coarsely chopped prunes<br />1&nbsp;tablespoon whole flax seed<br />1-1/2 to&nbsp;2 cups whole wheat flour<br />1&nbsp;envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup crunchy wheat and barley cereal nuggets<br />1&nbsp;tablespoon wheat gluten<br />2 teaspoons brown sugar<br />3/4&nbsp;teaspoon salt<br />3/4&nbsp;cup water<br />3&nbsp;tablespoons butter OR margarine, cut-up<br />1/4 cup <strong>Spice Islands&reg; Sesame Seeds</strong><br />1/4 cup toasted, chopped pecans&nbsp;<br />1 egg white, beaten<br />1 tablespoon water<br />&nbsp;<br /><strong>Apricot Cream Cheese:<br /></strong>4 ounces reduced fat cream cheese<br />2 tablespoons&nbsp;finely chopped dried apricots<br />1/2 to 1 tablespoon orange juice<br />Dash <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></p>
Honey Bran Bread ConventionalHealthy and Hearty<p>1-3/4 cups water <br />1/3 cup milk <br />1/3 cup honey<br />7 tablespoons butter OR margarine<br />2 cups wheat bran<br />3 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons vital wheat gluten<br />2 teaspoons salt<br />1 cup quick oats (not instant)<br />2 large eggs<br />1-1/2 to 2 cups all-purpose flour<br />1 tablespoon butter, melted</p>
Multigrain Pancakes ConventionalHealthy and Hearty<div>1 cup all-purpose flour&nbsp;</div><div>3/4 cup whole wheat flour</div><div>1/2 cup multigrain hot cereal</div><div>3 tablespoons sugar</div><div>1 envelope Fleischmann&#39;s&reg; RapidRise Yeast</div><div>1 teaspoon salt</div><div>1-3/4 cups very warm milk (120&deg; to 130&deg;F)</div><div>1/4 cup butter OR margarine, melted</div><div>1 egg</div>
No Knead Bran Bread ConventionalHealthy and Hearty<p>3-1/2 cups all-purpose flour <br />1/2 cup instant nonfat dry milk <br />1/4 cup sugar <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt <br />1-1/2 cups water <br />1/3 cup butter OR margarine <br />2 cups all-bran cereal OR 4 cups 40% bran flakes cereal<br />1 egg<br />1 tablespoon melted butter (optional)</p>
Whole Wheat Batter Bread ConventionalHealthy and Hearty<p>4 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt <br />1-1/2 cups water <br />1/4 cup milk <br />1/4 cup honey&nbsp;<br />3 tablespoons butter&nbsp;OR margarine<br />1/2 cup wheat bran</p>
Whole Wheat Three Seed Bread ConventionalHealthy and Hearty<div>2 cups whole wheat flour</div><div>1 envelope <strong>Fleischmann&rsquo;s&reg; Rapid Rise Yeast</strong></div><div>2 tablespoons sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/4 cups water&nbsp;</div><div>2 tablespoons butter OR margarine</div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Poppy Seed</strong></div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Sesame Seed</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Fennel Seed</strong></div><div>1/2 to 1 cup bread flour&nbsp;<br />&nbsp;<br />Topping:</div><div>1 egg white</div><div>1 tablespoon water</div><div>1 teaspoon <strong>Spice Islands&reg; Poppy Seed</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Sesame Seed</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Fennel Seed</strong></div>
Bacon and Cheddar Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon bacon grease&nbsp;</div><div>OR <strong>Mazola&reg; Corn Oil</strong></div><div>8 slices crisp cooked bacon, crumbled (about 2/3 cup)</div><div>1 green onion, thinly sliced</div><div>1 cup cubed (1/2-inch) sharp cheddar cheese OR shredded if making minis</div>
Buffalo Bites Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1/2 cup crumbled blue cheese&nbsp;</div><div>1/2 cup minced celery</div><div>2-1/2 cups quartered fully cooked, frozen Buffalo style boneless chicken nuggets, thawed</div><div><br /></div><div>For Dipping (optional):</div><div>Ranch OR blue cheese dressing</div>
Canadian Bacon Cheese Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>2 tablespoons <strong>Spice Islands&reg; Chives</strong></div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1 cup shredded Swiss OR cheddar cheese</div><div>1 package (5 to 6 ounces) Canadian bacon, chopped (about 1 cup)&nbsp;</div>
Cheese Lovers Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Onion Powder</strong></div><div>1/4 to 1/2 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>2 cups shredded sharp cheddar cheese</div><div>1/4 cup shredded Parmesan cheese</div><div>1 cup small dice (1/2-inch) mozzarella OR fontina cheese</div><div><br /></div><div>For Dipping (optional):</div><div>Marinara sauce</div><div>Ranch Dressing</div>
Corn Dog Fluffins ConventionalFluffins<div>2 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>3 tablespoons honey</div><div>3/4 cup yellow cornmeal</div><div>1 cup chopped (1/4-inch) pasteurized cheese product, such as Velveeta&reg; OR shredded if making minis&nbsp;</div><div>4 hot dogs</div><div><br /></div><div>For Dipping (optional):</div><div>Mustard and ketchup</div>
French Toast Sausage Fluffins ConventionalFluffins<div>1 box (9.6 ounces) precooked maple flavored pork sausage links</div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 cup very warm milk (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1 egg</div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div><br /></div><div>Cinnamon Sugar Topping:</div><div>2 tablespoons sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>2 tablespoons butter OR margarine, melted</div><div><br /></div><div>For Dipping (optional):</div><div>Pancake syrup</div>
Ham and Swiss Fluffins ConventionalFluffins<div>Dill Dijonnaise:</div><div>1 cup mayonnaise</div><div>2 tablespoons Dijon mustard&nbsp;</div><div>2 tablespoons white wine</div><div>1/2 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div><br /></div><div>Fluffins:</div><div>12 ounces ham&nbsp;</div><div>6 ounces Swiss cheese&nbsp;</div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope<strong> Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Onion Powder</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 teaspoon salt</div><div>1/2 teaspoon <strong>Spice Islands&reg; Medium Grind Black Pepper</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>2 tablespoons butter OR margarine, softened</div>
Juicy Lucy Cheeseburger Fluffins ConventionalFluffins<div>1 pound lean ground beef&nbsp;</div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1/4 cup ketchup</div><div>2 teaspoons mustard</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>6 ounces pasteurized cheese product such as Velveeta&reg;, cut into 1/2 to 3/4 inch cubes</div><div><br /></div><div>For Dipping (optional):</div><div>Ketchup and mustard</div>
Meatball Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1 cup small dice (1/4-inch) mozzarella cheese OR shredded if making minis</div><div>2 cups frozen meatballs, thawed and quartered (more finely chopped if making minis)</div><div><br /></div><div>For Dipping (optional):</div><div>Marinara sauce</div>
Mr. Poppers Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Cumin</strong></div><div>1 teaspoon salt</div><div>1 cup very warm water (120&ordm; to 130&ordm;F)</div><div>1 jar (4 ounce) diced pimentos, drained&nbsp;</div><div>3/4 cup chopped pickled jalapenos, drained</div><div>4 ounces cream cheese&nbsp;</div>
Pizza Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Oregano</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>3/4 cup finely chopped OR mini pepperoni</div><div>1/4 cup finely chopped green bell pepper</div><div>1/4 cup finely chopped onion</div><div>1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis&nbsp;<br />&nbsp;<br />For Dipping (optional):</div><div>Pizza sauce</div>
Popcorn Chicken Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1/4 cup barbecue sauce</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>2 tablespoons finely chopped green onion&nbsp;</div><div>1 cup shredded cheddar cheese</div><div>1/2 cup cooked, crumbled bacon&nbsp;</div><div>2-1/2 cups quartered fully cooked, frozen popcorn chicken nuggets, thawed&nbsp;</div><div><br /></div><div>For Dipping (optional):</div><div>Barbecue sauce</div>
Sausage and Cheese Fluffins ConventionalFluffins<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1-1/4 cups cooked, crumbled sausage (about 8 ounces raw)</div><div>1 cup (4 ounces) 1/4-inch cubed mozzarella cheese&nbsp;</div><div><br /></div><div>For Dipping (optional):</div><div>Pizza sauce</div>
Sloppy Joe Fluffins ConventionalFluffins<div>1 pound ground beef</div><div>1 package sloppy Joe seasoning mix</div><div>1 can (6 ounces) tomato paste</div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1/3 cup dill pickle slices, well drained and coarsely chopped</div>
Taco Fluffins ConventionalFluffins<div>1 pound ground beef</div><div>1 package taco seasoning</div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon&nbsp;<strong>Mazola&reg; Corn Oil</strong></div><div>1/3 cup salsa, lightly drained (measure first, and then drain)</div><div>2 to 4 tablespoons finely chopped pickled jalapeno pepper</div><div>2 cups (8 ounces) shredded cheddar cheese</div><div><br /></div><div>For Dipping (optional):</div><div>Salsa: mild, medium or hot</div>
Turkey and Dressing Fluffins ConventionalFluffins<div>Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, poultry seasoning, garlic powder and pepper in large mixer bowl. &nbsp;Add chicken broth and oil; beat 2 minutes on medium speed. &nbsp;Gradually add remaining 1-1/4 cups flour to make a stiff dough. &nbsp;Add turkey, celery, onion and cranberries. Mix for 2 minutes on medium speed; scrape down sides of bowl. Mix for an additional 30 seconds. &nbsp;The dough will be stiff yet sticky. &nbsp;Cover bowl and let rest 10 minutes.</div><div><br /></div><div>Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. &nbsp;Dough will rise, but not double in size.</div><div><br /></div><div>Bake in preheated 375&deg;F oven for 20 to 25 minutes until well browned. &nbsp;Let cool on wire rack for 2 minutes. &nbsp;Run a knife around each roll to remove from pan. &nbsp;Serve warm with turkey gravy, if desired. &nbsp;Refrigerate any leftovers.</div><div><br /></div>
Vegetable and Feta Fluffins ConventionalFluffins<div>2 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div>1/2 cup chopped onion</div><div>8 ounces sliced mushrooms</div><div>1/2 medium red bell pepper, chopped (about 3/4 cup)</div><div>4 cups packed fresh spinach</div><div>1 teaspoon <strong>Spice Islands&reg; Garlic Salt</strong></div><div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>1/2 cup crumbled feta cheese (finely crumble for minis)</div>
White Batter Bread ConventionalBeginners<div>4 to 4-1/2 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>3 tablespoons sugar</div><div>1-1/2 teaspoons salt</div><div>1 cup water</div><div>1 cup milk</div><div>2 tablespoons butter OR margarine, softened</div>
Bran Pretzels ConventionalBake with Kids<p>1-1/2 cups warm water (100&deg; to 110&deg;F) <br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast <br /></strong>1-1/2 cups wheat bran <br />1-1/4 to 1-3/4 cups all-purpose flour <br />1 tablespoon sugar <br />1 teaspoon salt <br />3/4 cup whole wheat flour<br />1 egg, beaten <br />2 teaspoons coarse salt</p>
1-Dish Apple Streusel Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1/2 teaspoon salt<br />1/4 cup butter OR margarine, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg<br />1 teaspoon pure vanilla extract &nbsp;<br />&nbsp;<br /><strong>Apple Filling<br /></strong>1 can (20 to 21 ounces) apple pie filling &nbsp;<br />&nbsp;<br /><strong>Streusel Topping</strong><br />1/3 cup brown sugar<br />1/3 cup quick-cooking oats<br />1/4 cup all-purpose flour<br />1/4 cup chopped pecans<br />3 tablespoons butter OR margarine, softened<br />1/2 teaspoon ground cinnamon</p>
1-Dish Blueberry Buckle Coffee Cake Conventional1 Dish<pre><strong>Batter:</strong><br />1-2/3 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/3 cup sugar<br />1/2 teaspoon salt<br />1/4 cup butter, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg<br />1/4 teaspoon almond extract<br />1 cup fresh blueberries<br /> <br /><strong>Streusel Topping:</strong><br />1/4 cup flour<br />1/3 cup sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/3 cup butter OR margarine, softened</pre>
1-Dish Blueberry Cheesecake Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1/4 teaspoon salt<br />2/3 cup very warm milk (120&deg; to 130&deg;F)<br />1/4 cup butter OR margarine, melted<br />1 egg <br />&nbsp;<br /><strong>Blueberry Sauce</strong><br />1-1/2 cups blueberries, fresh OR frozen<br />1/3 cup sugar<br />1 tablespoon <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />2 tablespoons cold water<br />1/2 teaspoon almond extract&nbsp;<br />&nbsp;<br /><strong>Cheesecake</strong><br />1 package (8 ounces) cream cheese, softened<br />1/2 cup sugar<br />1 tablespoon <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />1/2 teaspoon pure vanilla extract<br />1 egg</p>
1-Dish Butterscotch Chip Pecan Coffee Cake Conventional1 Dish<p><strong>Batter:<br /></strong>1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1/4 cup butter, melted<br />1 egg &nbsp;<br />&nbsp;<br /><strong>Butterscotch Chip Pecan Topping: <br /></strong>1/3 cup <strong>Karo&reg; Light OR Dark Corn Syrup<br /></strong>1/3 cup brown sugar<br />2 tablespoons butter, melted <br />1/2 cup chopped pecans<br />1/2 cup butterscotch chips </p>
1-Dish Caramel Pecan Coffee Cake (Round) Conventional1 Dish<p>** Batter **<br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons butter, melted&nbsp;<br />&nbsp;<br />** Cinnamon Sugar Topping **<br />1/4 cup sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />&nbsp;<br />** Caramel Pecan Topping **<br />1/3 cup <strong>Karo&reg; Light OR Dark Corn Syrup</strong><br />1/3 cup brown sugar<br />2 tablespoons butter, melted<br />1/2 cup chopped pecans</p>
1-Dish Cheeseburger Bake Conventional1 Dish<pre>** Meat **<br />1 pound ground beef<br />1/2 cup diced onion, fresh OR frozen<br />1/4 teaspoon salt<br />1/8 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong>&nbsp;<br />&nbsp;<br />** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Corn Oil</strong>&nbsp;<br />&nbsp;<br />** Toppings **<br />1/3 cup Thousand Island salad dressing<br />8 pickle slices OR 1-1/2 tablespoons relish<br />ketchup and mustard, to taste<br />6 slices American cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Sesame Seeds (optional)</strong></pre>
1-Dish Cherry Cheese Coffee Cake Conventional1 Dish<strong>Ingredients </strong><p><strong>Batter:<br /></strong>1-1/2 cups all-purpose flour<br />2 envelopes&nbsp;<strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1/4 teaspoon salt<br />2/3 cup very warm milk (120&deg; to 130&deg;F)<br />1/4 cup butter OR margarine, melted<br />1 egg</p><p><br /><strong>Cream Cheese Topping:&nbsp;<br /></strong>1 package (8 ounces) cream cheese, softened<br />1 egg yolk<br />1/4 cup sugar<br />1 tablespoon<strong>&nbsp;Argo&reg; Corn Starch<br /></strong>1/2 teaspoon&nbsp;<strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong></p><p><strong>Fruit Filling:<br /></strong>1 cup Comstock&reg; Cherry, Blueberry OR Apple Pie Filling</p><p><strong>Icing:<br /></strong>3/4 cup powdered sugar<br />1 tablespoon butter OR margarine<br />1/4 teaspoon almond extract<br />1 to 1-1/2 tablespoons milk</p>
1-Dish Chicken & Broccoli Alfredo Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon garlic salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil&nbsp;<br />&nbsp;<br /><strong>Chicken Filling</strong><br />1-1/4 cups (6 ounces) cooked, diced chicken<br />2 cups frozen broccoli florets, thawed<br />1 cup prepared Alfredo sauce&nbsp;<br />&nbsp;<br /><strong>Topping</strong><br />1 cup (4 ounces) Italian blend shredded cheese</p>
1-Dish Chicken Enchilada Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />3/4 cup all-purpose flour<br />1/2 cup masa corn flour OR corn meal<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1/2 teaspoon salt<br />3/4 cup very warm milk (120&deg; to 130&deg;F)<br />3 tablespoons corn oil<br />1 egg &nbsp;<br />&nbsp;<br /><strong>Chicken Filling<br /></strong>1-1/2 cups diced, cooked chicken<br />1/2 cup sour cream<br />1/2 cup (2 ounces) shredded Mexican style cheese<br />1 can (4 ounces) chopped green chilies, drained<br />1-1/2 teaspoons ground cumin&nbsp;<br />&nbsp;<br /><strong>Toppings<br /></strong>1/2 cup (4 ounces) salsa verde (tomatillo salsa)<br />1 cup (4 ounces) shredded Mexican style cheese</p>
1-Dish Chicken Parmesan Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil&nbsp;<br />&nbsp;<br /><strong>Toppings</strong><br />3 cups (11 to 12 ounces) fully cooked, frozen, breaded chicken (breast or tenders), chopped<br />2 cups (16 ounces) spaghetti sauce<br />1 cup (4 ounces) Italian blend shredded cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Blend</strong></p>
1-Dish Chili Cornbread Conventional1 Dish<pre><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1 cup all-purpose flour<br />1/4 cup yellow cornmeal<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />2/3 cup very warm milk (120&deg; to 130&deg;F)<br />3 tablespoons corn oil<br />1 egg<br />1/2 cup whole kernel corn, frozen OR canned, drained&nbsp;<br />&nbsp;<br /><strong>Chili Filling</strong><br />1 pound ground beef, cooked and drained<br />1/2 cup diced onion, fresh or frozen<br />1 teaspoon chili powder (optional)<br />1 package French&#39;s&reg; Chili-O Seasoning Mix<br />1 can (15 ounces) dark red kidney beans, drained<br />1 can (8 ounces) tomato sauce&nbsp;<br />&nbsp;<br /><strong>Topping</strong><br />1 cup (4 ounces) shredded Mexican style cheese&nbsp;<br />&nbsp;<br /></pre>
1-Dish Chunky Monkey Coffee Cake Conventional1 Dish<pre><strong>Dough:</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />&frac12; teaspoon salt<br />&frac12; cup chopped walnuts<br />&frac34; cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons butter, melted<br />1 medium banana, sliced<br /><strong><br />Cinnamon Sugar:</strong><br />1/3 cup sugar<br />1 teaspoon ground cinnamon<br />2 tablespoons butter, melted<br /><strong>Topping:</strong> <br />3 tablespoons mini chocolate chips</pre>
1-Dish Cinnamon Swirl Conventional1 Dish<p><strong>Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups&nbsp;all-purpose flour<br />1/4 cup&nbsp;&nbsp;sugar<br />1/4 teaspoon&nbsp;salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2/3 cup very warm milk (120&deg; - 130&deg;F)<br />2 tablespoons&nbsp;butter&nbsp;OR margarine, melted<br />2 tablespoons&nbsp;corn oil<br />1 large&nbsp;&nbsp;egg&nbsp;<br />&nbsp;<br /><strong>Cinnamon Mixture<br /></strong>3 tablespoons&nbsp;butter&nbsp;OR margarine, softened<br />3/4 cup&nbsp;&nbsp;light or dark brown sugar<br />1-1/2 teaspoons&nbsp;ground cinnamon&nbsp;<br />&nbsp;<br /><strong>Icing</strong>&nbsp;<br />1 cup powdered sugar<br />1 to 2 tablespoons milk<br />1 tablespoon butter&nbsp;OR margarine, melted<br />1/2 teaspoon pure vanilla extract</p>
1-Dish Dulce de Leche Double Chocolate Dessert Conventional1 Dish<p><strong>Batter:</strong><br />1-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup sugar<br />1/2 cup cocoa powder<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/4 to 1/2 teaspoon <strong>Spice Islands&reg; Ground Chipotle Chile, as desired</strong><br />6 tablespoons butter, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F) <br />1 egg, slightly beaten<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong> <br />2 teaspoons freshly grated orange peel<br /><strong>Topping:</strong><br />1 can (13.5 ounces) dulce de leche OR caramel topping<br />4 ounces semi-sweet chocolate, chopped<br />2 tablespoons brown sugar<br />1/2 cup chopped walnuts, toasted<br />2 tablespoons cold butter</p>
1-Dish Ham & Egg Breakfast Conventional1 Dish<p>1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons <strong>Mazola&reg;&nbsp;Corn Oil&nbsp;</strong></p><p><strong>Toppings:<br /></strong>4 eggs<br />2 tablespoons milk<br />1/2 teaspoon garlic salt<br />1/4 teaspoon fine grind black pepper<br />4 slices (3/4 ounce each) American cheese<br />1 cup (4 ounces) diced ham<br />1 cup (4 ounces) shredded mild cheddar cheese</p>
1-Dish Hot Fudge Swirl (Round) Conventional1 Dish<pre>&nbsp;<br />** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons butter OR margarine, melted&nbsp;<br />&nbsp;<br />** Topping **<br />1 cup (11.75 ounce jar) hot fudge sauce, regular OR dark chocolate<br />(Don&#39;t substitute chocolate syrup for hot fudge sauce)&nbsp;<br />&nbsp;<br />** Icing **<br />1 cup powdered sugar<br />1 to 2 tablespoons milk</pre>
1-Dish Italian Meatball & Cheese Pizza Bake Conventional1 Dish<pre>** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />8 to 10 ounces (about 18 to 20) small meatballs, frozen, thawed<br />3/4 cup pizza sauce<br />1 teaspoon minced garlic<br />2 cups (8 ounces) shredded mozzarella &amp; provolone cheese blend<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></pre>
1-Dish Meat Lovers' Pizza Bake Conventional1 Dish<p><strong>Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar&nbsp;&nbsp;<br />1 teaspoon salt<br />3/4 cup very warm water (120&deg; - 130&deg;F)<br />1/4 cup olive oil<br /><strong>&nbsp;</strong></p><p><strong>Meat Filling</strong> <br />1/2 pound lean ground beef, cooked<br />1/2 pound Italian sausage, cooked and drained<br />1 can (8 ounces) pizza sauce&nbsp;<br />&nbsp;<br /><strong>Toppings</strong><br />12 to 18 pepperoni slices (about 1-inch diameter)<br />1 cup (4 ounces) shredded mozzarella cheese<br />1/4 cup shredded Parmesan Cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Blend</strong> </p>
1-Dish Mediterranean Chicken Pizza Bake Conventional1 Dish<p>** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />1 cup diced, cooked chicken<br />1/2 cup (2 ounces) crumbled feta cheese<br />1/4 cup diced green pepper<br />1/4 cup diced red onion<br />1/4 cup chopped sun dried tomatoes<br />1/4 cup Kalamata olives OR black olives, pitted, sliced<br />2 tablespoons Greek vinaigrette OR Caesar salad dressing<br />1 medium roma tomato, thinly sliced<br />1 cup (4 ounces) shredded mozzarella cheese</p>
1-Dish Peach Streusel Conventional1 Dish<pre><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise&nbsp;Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/3 cup sugar<br />1/2 teaspoon salt<br />6 tablespoons butter OR margarine, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg<br />1/4 teaspoon almond extract (optional)&nbsp;<br />&nbsp;<br /><strong>Peach Filling</strong><br />1 can (20 to 21 ounces) peach pie filling&nbsp;<br />&nbsp;<br /><strong>Streusel Topping<br /></strong>1/3 cup all-purpose flour<br />1/3 cup sugar<br />2 tablespoons butter OR margarine, softened </pre>
1-Dish Pepperoni Cheese Pizza Bake Conventional1 Dish<pre>** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />1/2 cup pizza sauce<br />2 ounces pepperoni slices<br />2 cups (8 ounces) shredded mozzarella cheese</pre>
1-Dish Philly Cheese Steak Conventional1 Dish<pre>** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast </strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />2 tablespoons olive oil<br />3/4 cup onion, thinly sliced<br />1/4 cup green peppers, thinly sliced (optional)<br />1/2 pound deli&nbsp;roast beef, thin sliced, chopped<br />6 slices American cheese</pre>
1-Dish Pumpkin Streusel (Round) Conventional1 Dish<pre>** Batter **<br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1/2 teaspoon salt<br />1-1/2 teaspoons Spice Islands&reg; Pumpkin Pie Spice<br />1/4 cup butter OR margarine, melted<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg<br />3/4 cup canned&nbsp;pumpkin<br />&nbsp;<br />** Streusel Topping **<br />1/3 cup brown sugar<br />1/4 cup all-purpose flour<br />2 tablespoons butter OR margarine, softened<br />1/2 teaspoon <strong>Spice Islands&reg; Pumpkin Pie Spice</strong><br />&nbsp;<br />** Cream Cheese Frosting **<br />1 package (3 ounces) cream cheese, softened<br />1-1/2 cups powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong></pre>
1-Dish Raspberry Cheesecake Conventional1 Dish<p>Batter:<br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1/4 teaspoon salt<br />1/4 cup butter OR margarine, melted<br />2/3 cup very warm milk (120&deg; to 130&deg;F)<br />1 egg&nbsp;<br />&nbsp;<br />Raspberry Sauce:<br />1-1/2 cups frozen unsweetened raspberries<br />1/2 cup sugar<br />1 tablespoon <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />2 tablespoons cold water&nbsp;<br />&nbsp;<br />Cheesecake Filling:<br />1 package (8 ounces) cream cheese, softened<br />1 egg<br />1/2 cup sugar<br />1 tablespoon <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />1/4 teaspoon almond extract&nbsp;<br />&nbsp;<br />Garnish: 3 tablespoons sliced almonds</p>
1-Dish Sausage & French Toast Breakfast Conventional1 Dish<p>Batter:<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />2/3 cup very warm milk (120&deg; to 130&deg;F)<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1/4 cup cold butter, cubed<br />1 egg&nbsp;<br />&nbsp;<br /><strong>Topping:</strong><br />1/2 cup sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />3 eggs<br />2 tablespoons milk<br />6 pre-cooked sausage patties<br />3/4 cup pancake syrup, divided</p>
1-Dish Sausage & Mushroom Pizza Bake Conventional1 Dish<pre>** Filling **<br />1/2 pound ground Italian sausage<br />1/2 cup diced onion, fresh OR frozen<br />1 package (8 ounces) sliced, fresh mushrooms<br />1/2 cup pizza sauce&nbsp;<br />&nbsp;<br />** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />2 cups (8 ounces) shredded mozzarella OR Italian cheese blend</pre>
1-Dish Sicilian Pizza Bake Conventional1 Dish<pre>** Batter **<br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />** Topping **<br />1/3 cup (1 ounce) pepperoni, slices, chopped<br />1 cup (4 ounces) deli smoked ham, sliced&nbsp;thin, chopped<br />1/2 cup (2 ounces) salami slices, chopped<br />1/2 cup pizza sauce<br />1 teaspoon minced garlic<br />2 tablespoons pitted, sliced&nbsp;black OR green olives<br />1 cup mozzarella OR Italian blend cheese, shredded<br />1 teaspoon <strong>Spice Islands&reg; Oregano</strong></pre>
1-Dish Spinach and Feta Pizza Conventional1 Dish<p><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter:</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />1 cup all-purpose flour<br />1/2 cup whole wheat flour<br />1 tablespoon sugar<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt</strong><br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 cup very warm milk (120&deg; - 130&deg;F)<br />1/4 cup <strong>Mazola&reg; Extra Virgin Olive Oil &nbsp;<br /></strong>&nbsp;<br /><strong>Vegetable Mixture: <br /></strong>1 package (4 ounces) crumbled feta cheese<br />2 cups (packed) fresh spinach leaves<br />1 tablespoon olive oil<br />1 package (8 ounces) sliced fresh mushrooms<br />1/2 cup red bell pepper, cut in strips &nbsp;<br />&nbsp;<br /><strong>Cheese Topping: <br /></strong>1-1/2 cups (6 ounces) mozzarella cheese, shredded<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Blend</strong></p>
1-Dish Taco Bake Conventional1 Dish<p><strong><br />Taco Meat Filling</strong><br />1 pound ground beef<br />1 package (1.25 ounce) taco seasoning&nbsp;<br />&nbsp;<br /><strong>Fleischmann&#39;s&reg; 1-Dish Bake &amp; Rise Batter</strong><br /><strong>Mazola&reg; Pure&reg; Cooking Spray</strong><br />3/4 cup all-purpose flour<br />1/2 cup masa corn flour OR corn meal<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1/2 teaspoon salt<br />3/4 cup very warm milk (120&deg; to 130&deg;F)<br />3 tablespoons corn oil<br />1 egg&nbsp;&nbsp;<br />&nbsp;<br /><strong>Toppings</strong><br />1 cup (8 ounces) chunky salsa<br />1 cup (4 ounces) shredded Mexican style cheese<br />1 cup corn chips, partially crushed</p>